Lemon Blueberry Muffins

Getting ready for school means having easy breakfast for mom and kids, even my husband loves theses. They are great to make in a full muffin size or even mini muffin for the smaller hands. Plus I’m not ready to let go of these summer flavors yet.

Ingredients:

• 1 3/4 cup of AP Flour
• 1 tsp Baking soda
• 1 tsp Baking powder
• 1/2 tsp salt
• 6 tbsp soften butter
• 3/4 cup sugar
• 2 eggs
• 1/2 cup greek yogurt (plain or vanilla)
• 3 tbsp milk
• vanilla extract
• fresh lemon zest & juice
• 1 1/2 cup fresh blueberries

Steps:

1. Mix the dry ingredient together in a medium size bowl.
2. In a bigger bowl, mix together the soften butter and sugar to make a paste like texture
3. Add 2 eggs and mix well
4. Add the greek yogurt, milk, vanilla extract (I measure this with my heart) and mix again
5. Mix in the fresh lemon zest and lemon juice
6. Once fully mixed, FOLD using a spatula the blueberries. This helps the blueberries not mush up
7. Once mixed spoon the mixture into muffin pan. I use cupcake liners for use clean up.
8. Sprinkle a bit on sugar on top for extra sweetness
9. Bake in a 425 degree pre-heated over for about 24 minutes.
10. Once bakes let the muffins cool on a rack to ensure they don’t over bake
11. Lastly, ENJOY!